1 1/2 pounds firm tofu
6 tbsp extra virgin olive oil
3 tbsp fresh lemon juice
1-2 tbsp minced garlic
1 1/2 tsp dried spearmint
1 1/2 tsp dried oregano
1 tsp sea salt
1 tsp black pepper
1 yellow, red or orange bell peppers, cored, seeded and cubed 1″
1 red onion, cubed 1″
1/2 pound celery, 1″ pieces
2 medium zucchini, cut into 1″ chunks
1/2 medium sweet potato, cubed 2″
1 medium carrot, cubed 1″
1. Whisk together the olive oil, lemon juice, garlic, mint, oregano, sea salt and pepper. Toss half of the sauce with the tofu and marinate in the refrigerator for at least one hour and up to overnight. Reserve the rest of the sauce for the vegetables.
2. Preheat the oven to 400. Place the tofu on an oiled baking pan and bake until it is cooked through, 25-35 minutes depending on the size of your tofu. Let cool slightly.
3. While the tofu is cooking, toss the remaining dressing with the vegetables. Spread them out in a single layer on another baking sheet and roast in the oven for about 20-25 minutes ro until the vegetables are tender and beginning to brown.
4. When the tofu is cooled slightly, slice it and toss it with the roasted vegetables. Served garnished with chopped fresh spearmint.